Effects of Reaction Conditions on the Formation of Furfural Compounds in Maillard Reaction System of Glucose-Glycine

LI Yuzhen

doi:10.13386/j.issn1002-0306.2022090148

Volume 44 Issue 15

Jul. 2023

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Science and Technology of Food Industry > 2023 > 44(15): 85-92. > DOI: 10.13386/j.issn1002-0306.2022090148

LI Yuzhen. Effects of Reaction Conditions on the Formation of Furfural Compounds in Maillard Reaction System of Glucose-Glycine[J]. Science and Technology of Food Industry, 2023, 44(15): 85−92. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090148.

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Effects of Reaction Conditions on the Formation of Furfural Compounds in Maillard Reaction System of Glucose-Glycine

LI Yuzhen^{1, 2,}

1.
State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Shanghai 200436, China
2.
Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China

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Received Date: September 14, 2022
Available Online: May 29, 2023

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Abstract

Abstract

The Maillard reaction system of glucose and glycine was applied to study the formations of furfural compounds. The effects of glucose/glycine molar concentration ratio, initial pH, heating temperature and time on the formations of 5-hydroxymethylfurfural (HMF), 2-furfural (F) and 5-methyl-2-furfural (MF) were evaluated. The kinetic equations of HMF, F and MF were established and their apparent activation energies were also predicted. The results showed that: Glucose/glycine molar concentration ratio had great influence on the formations of furfural compounds. The formation of HMF continued to increase with the increase of ratio, and the formations of F and MF reached the maximum when the ratio was 1:1. The acidic pH conditions could promote the formation of HMF, while the neutral and alkaline pH conditions were conducive to the formation of F. The total amount of furfural compounds decreased rapidly with the increase of pH. The amounts of HMF, F, and MF in the glucose-glycine reaction system increased with the increase of heating temperature and time. The formations of HMF and F in glucose and glycine model followed first-order kinetics model at lower temperatures (HMF: 70~110 ℃; F: 70 ℃), while their formations were in accordance with zero-order kinetics model at higher temperatures (HMF: 130 ℃; F: 90~130 ℃). The formation of MF followed zero-order kinetics model at 90~130 ℃. The results would provide guidance on the production and control of HMF, F, and MF in the food thermal processing industry.
- furfural compounds,
- glucose,
- glycine,
- Maillard reaction,
- formation kinetics

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References

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